Pineapple-Coconut Upside-Down Cupcakes

(from Lucianolinda’s recipe box)

Source: Country Woman

Categories: Cupcakes- Muffins

Ingredients

  • 1 can (20 oz.) pineapple chunks, in juice, undrained
  • 1 pkg. (3 oz.) Jell-O lemon flavor gelatin
  • 24 maraschino cherries, drained
  • 1 pkg. (2 layer size) yellow cake mix
  • 3 eggs\
  • 1/3 cup oil
  • 1 cup flake coconut

Directions

  1. Heat oven to 350 degrees.
  2. Drain pineapple, reserving 1 cup juice. Place pineapple chunks in medium bowl. Add dry gelatin mix; stir to evenly coat pineapple. Place cherry in each of 24 paper-lined muffin cups. Spoon pineapple mixture around cherries.
  3. Beat cake mix, eggs, oil and reserved pineapple juice in large bowl with mixer until blended. Stir in coconut, spoon over fruit in muffin around cups. (Cups will be nearly filled).
  4. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans 10 minutes. Remove from pans to wire racks, cool completely. Invert cupcakes onto plates just before serving remove paper liners.

  5. makes 24 cupcakes

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